Cite
HARVARD Citation
Xing, Q. et al. (2021). Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt. International dairy journal. p. . [Online].
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Xing, Q. et al. (2021). Contents and evolution of potential furfural compounds in milk-based formula, ultra-high temperature milk and pasteurised yoghurt. International dairy journal. p. . [Online].